Best 2 Cool Melon Soup Recipes

Cool melon soup is a refreshing and delicious summer dish that is perfect for a light lunch or dinner. It is made with fresh melon, yogurt, and a variety of spices, and can be served either hot or cold. There are many different recipes for cool melon soup, so you can find one that suits your taste. Some popular variations include adding cucumber, mint, or basil. You can also experiment with different types of melon, such as cantaloupe or honeydew. No matter what recipe you choose, you're sure to enjoy this delicious and refreshing soup.

Check out the recipes below so you can choose the best recipe for yourself!

COOL MELON SOUP

Cool Melon Soup image

To make this slightly sweet dish such a delicious departure from other melon soups, Kinch briefly cooks vibrant Cavaillon and Charentais melons. Feel free to use any of your favorite summer melons, including honeydews or cantaloupes.

Provided by David Kinch

Categories Soup/Stew Fruit Herb Nut Onion Soy Appetizer Easter Fourth of July Melon Almond Tofu Family Reunion Shower Party Soy Sauce Bon Appétit Vegetarian Pescatarian Peanut Free No Sugar Added Kosher

Yield Makes 6-8 servings

Number Of Ingredients 12

Ingredients

4 ounces (about 1/2 cup) silken tofu
1/4 cup white soy sauce
2 very ripe 3-pound melons (such as Cavaillon and Charentais)
Sea salt
Sherry vinegar
6 tablespoons (3/4 stick) unsalted butter
1 medium white onion, halved, thinly sliced
1/4 cup lightly toasted Marcona almonds
1/4 cup almond oil, preferably extra-virgin cold-pressed
Fresh herbs, such as chervil sprigs or micro basil
Ingredient Info
White soy sauce, also known as white shoyu, is lighter in color and flavor than standard soy sauce. It can be purchased at Asian markets and from amazon.com. Marcona almonds are Spanish almonds that are usually sold roasted and salted. Find them at specialty foods stores, natural foods stores, and latienda.com.

Steps:

Set a fine-mesh strainer over a small bowl. Press tofu through strainer into bowl. Stir in white soy sauce. Cover and chill. DO AHEAD:Can be made 4 hours ahead. Keep chilled.
Set a medium-mesh strainer over a medium bowl. Halve melons horizontally. Scrape seeds, strings, and juices from center of each melon half into strainer. Press lightly on mixture in strainer to release juices. Discard solids in strainer. Reserve juices.
Using a small melon baller, scoop out 18 balls from 1 melon half. Place melon balls in a small bowl; season lightly with sea salt and vinegar and gently toss. Let stand at room temperature for 30 minutes. Drain; transfer to a small bowl and reserve.
Meanwhile, cut rind from remaining 3 melon halves and cut flesh into 2" pieces. Melt butter in a large pot over medium-low heat. Add onion and cook, stirring frequently, until onion is translucent but not browned, about 10 minutes. Cut a parchment-paper round just large enough to cover surface of soup in pot. Add melon pieces with reserved juices to pot. Cover pot with parchment-paper round. Simmer, stirring occasionally, until melon is soft but not mushy and an instant-read thermometer inserted into melon reads 150°, about 15 minutes. Let cool slightly.
Working in batches, purée soup in a blender until smooth. Set a fine-mesh strainer over a large bowl. Strain soup. Season to taste with sea salt. Cover and chill, along with serving bowls, until cold, about 4 hours.
Ladle soup into chilled bowls. Spoon 1 heaping teaspoons of the tofu mixture into center. Top with a few toasted almonds and 3 melon balls. Drizzle almond oil over and garnish with fresh herbs.

COOL AND SPICY MELON SOUP

Cool and Spicy Melon Soup image

Melon soup is one of our favorite hot weather refreshers. But add some freshly grated ginger and coconut milk and turn melon soup into a fall classic. Top with unsweetened toasted coconut.

Provided by MyMansBelly

Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

4 cups casaba melon, seeded and cubed
¾ cup coconut milk
2 lime juice
1 tablespoon freshly grated ginger
1 pinch salt

Steps:

Place casaba melon, coconut milk, lime juice, ginger, and salt in a food processor. Process until the mixture is smooth, 1 to 2 minutes.

Nutrition Facts : Calories 133.5 calories, Carbohydrate 13.6 g, Fat 9.2 g, Fiber 1.9 g, Protein 2.5 g, SaturatedFat 8.1 g, Sodium 65.2 mg, Sugar 0.3 g

Tips:

Choose ripe melons for the best flavor. You can tell a melon is ripe by its color and smell. Cantaloupes should be a deep orange color, honeydews should be a creamy yellow, and watermelons should be a deep green with yellow spots.
Chill the soup before serving for a refreshing treat. You can also add a scoop of sorbet or ice cream to each bowl for an extra special touch.
Garnish the soup with fresh herbs, such as mint or basil, for a pop of color and flavor.
If you don't have a blender, you can puree the soup in a food processor or with an immersion blender.
For a vegan version of the soup, use almond milk or coconut milk instead of regular milk.

Conclusion:

With its refreshing taste and simple ingredients, this cool melon soup is a perfect dish for a hot summer day. Whether you're serving it as an appetizer or a light main course, this soup is sure to please everyone at your table. With just a few minutes of prep time, you can have a delicious and healthy meal that the whole family will love.